Cheesy Veggie Tortellini
 
Makes 6 to 8 Servings
Ingredients
  • 4 ounces thick-cut bacon, chopped
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground white pepper
  • 1 cup grated Parmesan cheese, divided
  • 1 (12-ounce) bag broccoli florets
  • 1 (12-ounce) bag cauliflower florets
  • 1 (20-ounce) package refrigerated cheese-filled tortellini pasta
  • 1 (8-ounce) package fresh mozzarella cheese pearls
  • 1 teaspoon lemon zest
  • Garnish: grated Parmesan cheese, lemon zest
Instructions
  1. Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large saucepan, cook bacon over medium heat until crisp and golden, 5 to 7 minutes. Remove bacon with a slotted spoon, reserving drippings in pan.
  3. In same pan, add butter to drippings and melt over medium heat. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until well combined. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in salt, pepper, and ¾ cup Parmesan, stirring until cheese is melted and well combined. Stir in broccoli and cauliflower; remove from heat. Stir in pasta, mozzarella, and lemon zest. Transfer mixture to prepared baking dish.
  4. Cover with foil and bake for 20 minutes. Uncover and sprinkle with remaining ¼ cup Parmesan and bacon. Bake until golden brown and bubbly, about 6 minutes. Let stand for 10 minutes before serving. Garnish with Parmesan and lemon zest, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheesy-veggie-tortellini/